Naan e Roghni (Afghani Bread)
Serves 1
Directions
- 1In a large bowl add 1/2 cup water, sugar, instant yeast and mix.
- 2Cover and let the mixture rest for 5-10 mins until it bubbles up.
- 3After, add 3 cups flour, salt, oil and remaining water to the yeast mixture and combine to make a dough.
- 4Knead with your hands; the mixture will be very sticky, so add the remaining 3 tbsp of flour slowly while kneading.
- 5Knead for 5 mins and apply a little bit of oil on the dough ball, then cover and let it rest for 2 hours or until doubled in size.
- 6Punch out the air and use a scrapper to divide the dough into two pieces.
- 7At this point, you can cover and proof the dough again for an extra ten minutes or bake directly; proofing one more time is preferred.
- 8Pour oil over a baking tray and spread evenly (using parchment paper makes the dough easier to handle while shaping).
- 9Spread the dough with hands and form an oval shape.
- 10Spread the egg wash with your hands and make indentations on the dough using your fingers.
- 11Spread nigella and sesame seeds.
- 12Bake in a preheated oven at 220C for 15 mins or until golden from top.
Ingredients
- 3 cups flour
- 3 tbsp flour
- 2 tsp instant yeast
- 1 tsp Sugar
- 1.5 tsp Salt
- 280 ml luke Warm water
- 0.25 cup Oil
- Nigella seeds
- sesame seeds
- 1 egg yolk
- 1 tbsp yogurt
- 2 drops vinegar
- 3 drops vinegar
Equipment
large bowlscrapperbaking trayparchment paper (optional)oven
Tips
- If the yeast mixture does not bubble up, repeat the process.
- Do not over bake the bread or it will turn hard.
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